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French Onion Shepherd's Pie
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French Onion Shepherd's Pie

1 godz. 35 minPorcje: 6Nutri-Score C€€
od @cookwithauds22 importyugotowano 0 razy
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Składniki

6 osób
  • yellow onions (thinly sliced)Warzywa i owoce3 kawałki
  • olive oilSpiżarnia15 ml
  • butter (divided)Nabiał98 g
  • salt (divided)Przyprawy15 g
  • ground lambMięso454 g
  • celery stalks (finely chopped)Warzywa i owoce5 kawałki
  • white wineNapoje80 ml
  • flourSpiżarnia31 g
  • dried thymePrzyprawy1 g
  • black pepperPrzyprawy4 g
  • dried parsley flakesPrzyprawy2 g
  • garlic cloves (minced)Warzywa i owoce6 kawałki
  • Worcestershire sauceSpiżarnia15 ml
  • beef brothSpiżarnia360 ml
  • russet potatoes (peeled and cut into chunks)Warzywa i owoce4 kawałki
  • heavy creamNabiał80 ml
  • Gruyère cheese (grated)Nabiał200 g
  • Parmesan cheese (grated)Nabiał75 g
  • fresh parsley (chopped)Warzywa i owoce8 g

na porcję

Wartości odżywcze

536kcal

Węglowodany
29 g
Białko
24 g
Tłuszcz
36 g
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Przybory

  • Patelnia
  • Garnek
  • Tłuczek do ziemniaków
  • Naczynie żaroodporne
  • Tarka

krok po kroku

Przygotowanie

  1. Caramelize the onions

    • Heat the olive oil and part of the butter in a frying pan over medium-low heat.
    • Add the sliced onions and part of the salt and cook slowly, stirring often, until deeply golden and jammy.
    • Add the minced garlic and cook until fragrant.
    Krok 1

  2. Brown the lamb

    • Push the onions to the side and add the ground lamb, breaking it up with a spoon.
    • Cook until browned and no longer pink.
    Krok 2

  3. Build the filling

    • Add the chopped celery and cook until softened.
    • Pour in the white wine and let it reduce.
    • Stir in the flour, dried thyme, black pepper and dried parsley flakes and cook briefly.
    Krok 3

  4. Simmer the filling

    • Add the Worcestershire sauce and beef broth.
    • Simmer until the mixture thickens into a rich gravy, then adjust the salt.
    Krok 4

  5. Boil the potatoes

    • Boil the potato chunks in salted water until fork tender.
    • Drain well and let the steam escape.
    Krok 5

  6. Make the mash

    • Mash the potatoes with the remaining butter and the heavy cream.
    • Stir in the grated Gruyère and Parmesan and season with the remaining salt.
    Krok 6

  7. Assemble the pie

    • Spread the lamb filling in an even layer in a baking dish.
    • Top with the cheesy mash and spread it smooth, roughing up the surface with a fork.
    Krok 7

  8. Bake

    • Bake at 200 °C until the top is golden and the filling bubbles at the edges.
    • Let rest for a few minutes before serving.
    Krok 8

  9. Finish and serve

    • Scatter the chopped fresh parsley over the top.
    • Serve hot.
    Krok 9
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